Texas Red – A Big Iron on His Hip.

You can have Texas Red – A Big Iron on His Hip using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Texas Red – A Big Iron on His Hip

  1. It’s 3.5 Tbsps of Tallow/ Kidney Suet/ Cooking Fat.
  2. Prepare 1-3 Lbs of Steak/ Tri-Tip; Diced/ Cubed (you can use any non-ground beef here- but don't use any pre-marinated meat).
  3. You need 1 Tsp of each; Oregano, Cumin, Salt, Cayenne.
  4. You need 3 Tbsps of Chile Powder.
  5. Prepare 1 Tsp of Tabasco.
  6. You need 2 of Jalapenos; Diced.
  7. Prepare 1 of Habenero; Diced.
  8. Prepare 1 of Other green or red pepper; Diced.
  9. Prepare 3 Cloves of Garlic; Chopped.
  10. It’s 3 of Tsps. Masa Harina.
  11. You need 1 of Onion; Diced.
  12. Prepare 1/2 Can of or 14 oz. Crushed Tomatoes (or Diced).
  13. You need 3 Bottles of or 36 oz. of Shiner Bock (or Mild Brown Ale, or Bock); which ever beer you include will impart a lot of flavor so be careful with putting something too intense in, there may be a clash.

Texas Red – A Big Iron on His Hip instructions

  1. Sear Beef in Large Pot (use pot that can handle more than 36oz of liquid); Use a little tallow/ cooking fat to keep from sticking; Salt Beef judiciously..
  2. After Beef is Seared (can't see red on outside) add Peppers and Onions and sear for about 2 min or until slightly browned; Salt and Pepper the veg..
  3. Add Beer; Get contents to a boil, then reduce to low and simmer for 30 min; Cover.
  4. Add spices (chile powder, cumin, cayenne, oregano, salt), garlic, tomatoes and tabasco; Simmer for 45 more minutes.
  5. While the chili simmers, in a bowl combine Masa Harina, 1sp Chili Powder and some water; Mix until slightly soupy; After Chili finishes 45 min. simmer add Masa Harina into Chili; Simmer for 30 more minutes.
  6. After final simmer check consistency is as you want it, if too soupy leave simmering longer; When adding time- remove lid and leave uncovered. Cooking longer will also reduce bitterness or spiciness if that is an issue. Often I end up cooking at the lowest boil I can get (maybe just above "low" on your range) for 2-3 hrs more- checking it every hour or so and stiring to keep sides from getting too gunky..
  7. In order to cook off alcohol you will need to cook for 4-7hrs total (even then there may be a little left). Gets better after a day in the fridge; do not be afraid of the fat that solidifies at the top- that's flavortown. Feel free to skim approx. 3/4s of that off, if you want..

By Debra McCollins

This is my way of life. Cooking Forever!!!

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